Friday, August 31, 2012

Basic Grilled Romaine

Ok, so I know I already posted a Crabby Grilled Romain but it was not show cased, it was kinda tucked beneath the amazing rib BBQ. Grilled Romain is such a main event in our home now that it must have a top billing. The basic salad is phenomenal all by itself but you can get so creative with whatever you can come up with to top it off with.
Fire up the BBQ or an indoor grill and voila!!! Plain salad into ohhhhh ahhhhh salad.

Grilled Romaine
Basic Grilled Romaine
4 Romaine heads
  Vinaigrette
1/2 cup Olive Oil
1/4 cup Red wine vinegar
2tsp Fresh herbs (rosemary, thyme or oregano) or
1tsp mixed dried herbs
3/4 tsp Dijon mustard
1 tsp salt
pepper to taste
    _________
Finishing Salt of choice (I love smoked salts)
Shaved Parmesan or Romano to finish
Lemon wedge

Preperation: Combine vinaigrette ingredients. I like to whip up my dressing in my little bullet blender.
Anything you have will work great.
Take off the loose outside leaves of the romaine heads. Rinse and pat dry with paper towels. Cut length wise keeping end core intact to hold leaves together.
Flat side down drizzle a bit of the vinaigrette over romaine, rub it over outside of leaves. Turn over to flat side up and drizzle just a bit again to get a little down into leaves.
Grill on BBQ or indoor grill on all sides until charred. Watch this close only takes a couple of minutes.
Drizzle more dressing to taste, sprinkle on finishing salt and shaved Parmesan. Serve with a lemon wedge or two.
We usually love to eat 2 halfs each however if you have guests and a large menu for the meal then 1 half would do.
Serves 4- 2 halfs / Serves 8-1 half

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